Spicy Chicken with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 22.4 μg | (37 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 43.2 mg | (360 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 177 mg | (186 %) | ||
| Potassium | 1,990 mg | (50 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 518 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 chicken (ready to cook)
- salt
- freshly ground peppers
- 3 Tbsps Ketchup
- ½ tsp Harissa
- 1 kilogram new, waxy potatoes (scrubbed and cut into finger-thick slices)
- 1 Tbsp lemon juice
- 2 bay leaves
- 1 garlic clove
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 1 tsp rosemary (chopped)
- 2 Red Bell pepper (cored and cut into pieces)
- 3 sun-dried Tomatoes (chopped)
- 2 Tbsps balsamic vinegar
- 1 tsp hot ground paprika
Preparation steps
Cut chicken into wing, leg and breast pieces and season with salt and pepper. Line a baking sheet with aluminum foil and top with chicken pieces. Mix ketchup and harissa together and brush over the chicken pieces. Bake on the middle rack in the preheated oven at 200°C (approximately 400°F) for about 35 minutes, occasionally basting with the pan drippings.
Blanch potato slices in boiling salted water with the lemon juice and bay leaves for about 5 minutes and drain.
Press garlic clove and mix with the oil and rosemary. Toss with the bell peppers, sun-dried tomatoes and potatoes. Season with salt and pepper, spread on a baking sheet and roast in preheated oven at 180°C (approximately 350°F) for about 15 minutes.
Mix balsamic vinegar with salt, pepper and paprika to taste and serve with the chicken pieces and potatoes.
